Teriyaki Salmon Bowl Recipe

I can’t wait to share how this Teriyaki Salmon Sushi Bowl marries a glossy soy-ginger glaze with seared flaky salmon, fluffy rice, and crisp pickled vegetables into a simple Healthy Bowls option that hints at clever shortcuts.

I can’t get over this Teriyaki Salmon Sushi Bowl, this recipe by eatwell101 is packed full of flavor and super easy to make at home. Even after a long day I still want it, it feels like takeout but better.

The sushi rice soaks up the glossy teriyaki and buttery avocado slices give a cool, creamy bite that balances everything. I leave parts messy on purpose, hands-on, quick, kind of imperfect, and that’s the point.

It’s become a go-to for me in my Healthy Bowls rotation. Try it once, you’ll be surprised how fast it becomes comfort food.

Ingredients

• Short grain rice that clumps, gives carbs and some fiber, sticky and comforting.
• Rich in protein and omega 3s, heart healthy, flaky and savory when seared.
• Sweet salty glaze adds umami, some sugar so gives sweet balance to salmon.
• Creamy source of healthy fats and fiber, cools the bowl and feels rich.
• Young soybeans, packed with plant protein and fiber, bright pop of texture.
• Tiny toasty seeds with nutty flavor, adds crunch and little healthy fats.
• Roasted seaweed gives salty umami, teeny bit of iodine and ocean aroma.
• Cool cucumber slices add hydration, light crunch and fresh contrast to rich.

Ingredient Quantities

• 1 1/2 cups sushi rice (uncooked)
• 2 cups water
• 3 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 4 salmon fillets (about 6 oz each) skin on or off your call
• 1/3 cup low sodium soy sauce
• 1/4 cup mirin
• 2 tbsp sake (optional)
• 3 tbsp light brown sugar packed
• 2 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 tsp cornstarch
• 1 tbsp cold water for slurry
• 1 tbsp toasted sesame oil
• 2 tbsp neutral oil (canola or vegetable) for cooking
• 1 avocado sliced
• 1 small cucumber thinly sliced
• 1 cup shelled edamame cooked
• 2 scallions thinly sliced
• 2 tbsp toasted sesame seeds
• 1 sheet nori cut into strips
• Pickled ginger for serving (optional)
• Lime wedges for serving (optional)

How to Make this

1. Rinse 1 1/2 cups sushi rice under cold water until it runs clear, then combine with 2 cups water in a pot or rice cooker; bring to a boil, lower heat, simmer covered 15 to 18 minutes, then turn off heat and let rest covered 10 minutes.

2. While rice rests, warm 3 tbsp rice vinegar, 1 tbsp granulated sugar and 1/2 tsp salt in a small bowl until sugar dissolves, fold into hot rice and fluff with a fork, let cool slightly.

3. Make the teriyaki: in a small saucepan combine 1/3 cup low sodium soy sauce, 1/4 cup mirin, 2 tbsp sake (optional), 3 tbsp packed light brown sugar, 2 cloves minced garlic and 1 tbsp grated ginger; bring to a simmer.

4. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, whisk into the simmering sauce and cook 1 minute until glossy and just thickened, remove from heat and stir in 1 tbsp toasted sesame oil. taste and adjust sweetness if needed.

5. Pat 4 salmon fillets dry and season lightly with salt and pepper. Heat 2 tbsp neutral oil in a nonstick or cast iron skillet over medium-high, sear salmon skin-side down 3 to 4 minutes, flip and cook another 2 to 3 minutes until almost done.

6. Pour half the teriyaki into the pan, lower heat and spoon the glaze over the fillets for 30 to 60 seconds so they finish cooking and get nicely coated; remove salmon and reserve extra sauce for serving.

7. Prep toppings: slice 1 avocado, thinly slice 1 small cucumber, cook 1 cup shelled edamame if needed, thinly slice 2 scallions, cut 1 sheet nori into strips and have 2 tbsp toasted sesame seeds ready.

8. Assemble bowls: divide the seasoned sushi rice between bowls, place a salmon fillet on each, then arrange avocado, cucumber and edamame around the fish; sprinkle scallions, sesame seeds and nori strips over top.

9. Serve with pickled ginger and lime wedges on the side, drizzle extra warmed teriyaki over the bowls if you like extra sauciness.

10. Quick tips: dont overcook the salmon, press skin to the pan to crisp if you left it on, and the sauce will thicken more as it cools so make it a bit looser if you want more glaze.

Equipment Needed

1. Medium pot with lid or rice cooker (for the sushi rice)
2. Fine mesh sieve or strainer (to rinse the rice)
3. Small saucepan (to make the teriyaki)
4. Small mixing bowl and whisk (rice vinegar mix and cornstarch slurry)
5. Nonstick or cast iron skillet (to sear the salmon)
6. Heatproof spatula or fish spatula and tongs (for flipping and glazing)
7. Measuring cups and spoons (rice, liquids, sugars)
8. Sharp chef’s knife and cutting board (avocado, cucumber, scallions, nori)
9. Rice paddle or fork and serving bowls (to fluff rice and assemble bowls)

FAQ

Teriyaki Salmon Bowl Recipe Substitutions and Variations

• Sushi rice: swap with short grain or medium grain rice, or use brown short grain rice for more fiber, but add about 1 4 cup extra water and cook 10 to 15 minutes longer so it gets tender.
• Low sodium soy sauce: use tamari if you need gluten free, or coconut aminos for a milder, slightly sweet result; taste and add a pinch of salt if it seems bland.
• Mirin: no mirin, no problem — mix 2 tbsp sake or dry white wine with 1 tsp sugar, or use 2 tbsp dry sherry plus 1 tsp sugar to imitate that sweet rice wine flavor.
• Light brown sugar: replace with honey or maple syrup, use a bit less and lower the heat when you reduce the glaze, or for a pantry hack stir 1 tbsp white sugar with 1 tsp molasses to make a brown sugar stand in.

Pro Tips

1) Get the rice right by cooling and fluffing it properly. Warm the vinegar mix so it dissolves, fold it gently into the rice with a wooden spoon or rice paddle and fan while you stir so the grains stay shiny and separate. Don’t mash the rice or pack it too tight in the bowl.

2) Dry, room temp salmon sears way better. Pat fillets fully dry, heat the pan good, and resist flipping or moving them till they release naturally. If you like crispy skin press the fillet down for the first 20 to 30 seconds. For doneness use a quick flake test or aim for about 125 to 130 F for medium.

3) Manage the teriyaki thickness and sugar burn. Make the sauce a bit looser than you think if you want a glaze thats still pourable after cooling, and add the sesame oil off the heat to keep the aroma. If it over-thickens, whisk in a splash of water or mirin to loosen it. Save some sauce cold for finishing so you can warm only what you need and avoid burning the sugars in the pan.

4) Keep toppings bright and textural. Slice avocado and dress it with a drop of lime so it doesnt brown. Toast sesame seeds and nori right before serving for max crunch, and give cucumbers a quick ice bath if you want extra snap. Warm the bowls slightly so the rice and salmon dont cool too fast.